I am in raptures about this wonderfully simple, beautiful and all-round good thing - the vegetable galette. And while I cooked it, I accidentally discovered shortcrust pastry made with rye flour, and it melts in the mouth! Best of all, Mum loved it, saving me the usual faff of cooking two separate lunches. Yay!

I had seen a picture of this stylish kind of tarte somewhere, and decided to customize it. Easy-peasy.

In my cupboard was a bag of rye flour, a leftover from some failed bread baking experiment. With 120g flour, 60g butter and a splash of cold water I made a dough, enough for a two-person baking dish.

While the dough chilled in the fridge, I chopped a leek into wheels and softened it in a frying pan with some butter, seasoned with ras-el-hanout.

Then (and this is my new fail-safe trick!) I put the dough between a sheet of baking paper and one of clingfilm and rolled it out slightly bigger than the dish. This method makes it easier to roll it out thinly and move it into the dish with the baking paper. I spread some tomato sauce over the base ("something I prepared earlier") and topped it with the leeks.

Over the top I crumbled some cheddar, and baked the dish for about 25 minutes at 200°.